with Lemon-Yogurt Sauce & Spiced Tahini Dressing

One of our favorite ways to turn cauliflower into a hearty centerpiece is by roasting thick slices until nutty-sweet (or making "steaks"). For this Middle Eastern-inspired dish, we’re pairing roasted cauliflower with a salad of crisp cucumber, sweet dates, and freekeh—a type of wheat harvested young and toasted. To bring it all together, we’re serving the salad over a layer of lemony yogurt and finished it with a drizzle of tahini dressing seasoned with traditional spices. (Chefs, your cauliflower may be a white, green, orange, or purple variety.)

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While the freekeh continues to cook, in a bowl, combine the tahini, spice blend, the juice of 1 lemon wedge, 3 tablespoons of water, and 2 tablespoons of olive oil. Whisk until smooth. Season with salt and pepper to taste.

5
Make the yogurt sauce:

While the freekeh continues to cook, in a bowl, combine the yogurt, lemon zest, the juice of 1 lemon wedge, as much of the garlic paste as you'd like, and 1 teaspoon of olive oil. Season with salt and pepper to taste.

6
Finish the freekeh & plate your dish:

To the pot of cooked freekeh, add the cucumber, dates, almonds, half the parsley, and the juice of the remaining lemon wedges. Drizzle with olive oil and season with salt and pepper to taste. Divide the yogurt sauce between 2 dishes; spread into a thin layer. Top with the finished freekeh and roasted cauliflower. Garnish with half the tahini dressing and the remaining parsley. Serve with the remaining tahini dressing on the side. Enjoy!

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While the freekeh continues to cook, in a bowl, combine the tahini, spice blend, the juice of 1 lemon wedge, 3 tablespoons of water, and 2 tablespoons of olive oil. Whisk until smooth. Season with salt and pepper to taste.

5
Make the yogurt sauce:

While the freekeh continues to cook, in a bowl, combine the yogurt, lemon zest, the juice of 1 lemon wedge, as much of the garlic paste as you'd like, and 1 teaspoon of olive oil. Season with salt and pepper to taste.

6
Finish the freekeh & plate your dish:

To the pot of cooked freekeh, add the cucumber, dates, almonds, half the parsley, and the juice of the remaining lemon wedges. Drizzle with olive oil and season with salt and pepper to taste. Divide the yogurt sauce between 2 dishes; spread into a thin layer. Top with the finished freekeh and roasted cauliflower. Garnish with half the tahini dressing and the remaining parsley. Serve with the remaining tahini dressing on the side. Enjoy!

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